Mile High Shredded Beef

Place the roast in a dutch oven, add broth, onion, and celery.

Bring to a boil, reduce heat, cover and simmer for 2 1/2 - 3 hours or until the meat is tender.Remove roast and cool slightly, shred meat with two forks.

Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1 1/2 cups. Return the meat, vegetable, reserved liquid to the pan. Stir in the ketchup, brown sugar, vinegar, salt, ground mustard, worcestershire, garlic, bay leaf, garlic powder, paprika, and hot sauce. Bring to boil. Reduce heat, cover and simmer for 30 minutes.

Discard bay leaf and serve on buns.